Autoimmune Paleo Cuban Mojo Pork

Cuban Mojo Pork

This recipe is a simple derivation from the recipe used in the movie Chef, which was a hit amongst foodies in 2014. The original recipe can be found here.
This pork roast is an easy and highly flavorful dish that is most authentically served alongside fried plantains or sliced, tucked into a homemade plantain wrap and served with a salad. Simple and Merry makes my favorite plantain wraps recipe, which you can find here.

As I am testing out the AIP diet on myself I am eager to find easy dinners and meals that can be prepared with a wide variety of flavor. It’s very easy to get bored on AIP, so we gotta shake it up as much as we can!

Try this out and tell me know what you think!

AIP Cuban Mojo Pork

1 cup lightly packed cilantro, roughly chopped
1 Tbsp. finely grated orange zest
¾ cup fresh orange juice
½ cup fresh lime juice
¼ cup lightly packed mint leaves, roughly chopped
4 garlic cloves, chopped
1 Tbsp. minced oregano
Sea Salt
3½ lbs. boneless pork shoulder, in one piece
Butcher’s String to tie pork together

DIRECTIONS

Place all ingredients aside from the salt and pork in a blender and food processor and pulse on low to finely chop the herbs and garlic. Add a tsp. of salt to the marinade and pulse again once to mix.

Set the pork in a large glass bowl or baking dish and cover with marinade. Cover and refrigerate overnight, rotating once to allow both sides to soak up the marinade.

Preheat the oven to 425° and set a rack over a shallow roasting pan. Transfer the pork to a cutting board and discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and place it upon the rack.

Roast the pork for 30 minutes at 425°, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer or until a meat thermometer inserted in the center reads 150° – 160°
Remove the pork form the oven and to a carving board and let rest for 30 minutes. Remove the butcher’s string, slice across the grain and serve.

Make Ahead and Freeze:

Place all ingredients aside from the salt and pork in a blender and food processor and pulse on low to finely chop the herbs and garlic. Add a tsp. of salt to the marinade and pulse again once to mix. Place the pork and the marinade in an extra large ziploc bag or double layered plastic bag and use a rubber band AND butchers string to tie it together. Freeze for up to 3 months.

To cook, remove from freezer and thaw overnight. Preheat the oven to 425° and set a rack over a shallow roasting pan. Transfer the pork to a cutting board and discard the marinade. Fold the pork under itself, into thirds if necessary, and use the butcher’s string from the freezer bag to form a neat roll and tie it together. Season all over with salt and place it upon the rack.

Roast the pork for 30 minutes at 425°, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer or until a meat thermometer inserted in the center reads 150° – 160°
Remove the pork form the oven and to a carving board and let rest for 30 minutes. Remove the butcher’s string, slice across the grain and serve.

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